The Washington Post

Buffalo Chicken Potatoes

Buffalo Chicken Potatoes 12.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Smackdown IX Jan 28, 2015

The Super Bowl is not a time for subtlety. It’s a time for hard-core calorie ingestion, as though your home has been transformed into a neighborhood pub. This recipe combines two classic pub foods -- Buffalo chicken wings and loaded potatoes -- into a dish worthy of a football fan’s appetite.

To ensure the potatoes are evenly cooked, choose ones that are about the same size.

The recipe can be customized to your heat tolerance: Use a mild hot sauce, such as Cholula brand, or a molten one, such as Melinda's Red Savina. (Whichever you choose, you'll need to buy more than one small bottle.) You can also add more cayenne pepper to raise the temperature.

Make Ahead: The sauce can be made up to a day in advance and refrigerated in a covered container.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • 6 medium, skin-on russet potatoes, scrubbed and dried
  • 1 1/2 tablespoons vegetable oil
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 boneless, skinless chicken thighs, trimmed (about 2 pounds)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 2 ounces blue cheese crumbles, plus more for garnish
  • 2 cups sour cream
  • 2 cloves garlic, minced
  • 1 cup hot sauce, plus more for garnish (see headnote)
  • 1/2 teaspoon ground cayenne pepper


Preheat the oven to 400 degrees. Position racks in the upper and lower thirds of the oven. Place a roasting rack on a rimmed baking sheet.

Use a fork to pierce each potato in several places, and use 1/2 tablespoon of the oil to coat them; then sprinkle them with 1 teaspoon of the salt. Place the potatoes directly on the lower oven rack and roast for 60 to 70 minutes, turning them occasionally, until a knife meets no resistance when inserted. Transfer to a wire rack until cool enough to handle.

Meanwhile, combine the remaining 1 tablespoon of oil, 2 teaspoons of the salt and 1/2 teaspoon of the black pepper in a mixing bowl; add the chicken thighs and turn them to coat evenly. Arrange the thighs on the roasting rack atop the baking sheet, then slide the sheet onto the upper oven rack (over the potatoes). Roast, turning the chicken thighs over every 10 to 15 minutes for 40 to 45 minutes, until they are golden and starting to brown. Transfer to a wire rack to cool.

While the potatoes and chicken are cooking, whisk together the melted butter, blue cheese, sour cream, minced garlic, hot sauce, the remaining teaspoon of salt, the remaining 1/2 teaspoon of black pepper and the cayenne pepper in a large mixing bowl until well incorporated yet a bit lumpy. Cover and refrigerate until ready to use.

When ready to bake, preheat the oven to 400 degrees. Coarsely chop the cooled chicken thighs into 1/2-inch pieces, then add them to the blue-cheese sauce.

Cut each cooled potato in half. Scoop out most of the flesh from each half, being careful to keep the skins intact. Add the scooped-out potato to the chicken-blue cheese mixture, stirring/mashing to incorporate.

Evenly divide the chicken-potato mixture among the 12 potato skins. Top with more blue cheese crumbles; roast for about 10 minutes or until the loaded skins are heated through and the cheese starts to melt.

Sprinkle with hot sauce (to taste). Serve right away.

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Recipe Source

Adapted by Food section staff writer Tim Carman from a Bon Appétit recipe for baked chicken wings.

Tested by Tim Carman.

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Nutritional Facts

Calories per serving: 390

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 8g 40%

Cholesterol: 100mg 33%

Sodium: 1292mg 54%

Total Carbohydrates: 40g 13%

Dietary Fiber: 3g 12%

Sugar: 3g

Protein: 21g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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